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Ingredients

• 1 ounce Cilantro
• 1 Tbsp. Kosher salt
• 3 Tbsp. Granulated sugar
• 1/2 tsp Garlic, chopped
• 2 x Chile de Arbols
• 1/2 ounce Vegetable oil
• 2 1/2 lb Cervena (TM) venison leg portions
• 1/2 c. Yellow onions, chopped
• 2 x Avacados, small dice
• 7 ounce Asparagus, blanched, sliced 1/8-inch thick
• 2 Tbsp. Cilantro, minced
• 1 tsp Lime lime juice
• 1 tsp Course salt
• 1 lb Russet potatoes, peeled
• 1 c. Poblano chiles, roasted, peeled, small dice
• 7 ounce Cream cheese
• 3/4 c. Heavy cream
• 1/2 tsp Black pepper
• 10 x Roma tomatoes
• 1 ounce Vegetable oil
• 1 c. Yellow onions, grilled, medium dice
• 1 Tbsp. Garlic, chopped
• 1 Tbsp. Smoked ancho chile pwdr
• 3/4 c. Tomato juice
• 1/4 c. Champagne vinegar or possibly red wine vinegar
• 1/4 c. Granulated sugar, honey or possibly molasses
• 1/2 bn Cilantro, minced
•     Chef Boy Hidy XXX Habanero Sauce (optional)

Description

Full Title: Chile Seared Cervena Venison With Cream Cheese Smashed Potatoes And Barbecued Roma Tomato Salsa This Little Recipe Appeared In The September Issue Of "The National…

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